- August 13, 2026
Ingredients:
• 2 pounds (1 kg) of chicken breast or thighs
• 1 teaspoon of salt (for boiling)
• 1 medium white onion, halved (for boiling)
• 4 Roma tomatoes, chopped
• 1 medium white onion, chopped (for the sauce)
• 2 cloves of garlic
• 1 small can of chipotle peppers in adobo sauce (found in the Mexican aisle at most grocery stores)
• 1 teaspoon of salt (or to taste, for the sauce)
• 2 tablespoons of vegetable oil
Instructions:
1. Boil the Chicken:
• In a large pot, add the chicken, 1 teaspoon of salt, and the halved onion. Cover with enough water to fully submerge the chicken.
• Bring the water to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes or until the chicken is fully cooked and tender.
• Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks or your hands.
2. Prepare the Sauce:
• Open the small can of chipotle peppers in adobo sauce. For a mildly spicy flavor, use 1-2 peppers plus 1-2 tablespoons of the adobo sauce. For a spicier flavor, add more peppers and sauce.
• In a blender, combine the chopped tomatoes, chopped onion, garlic cloves, the desired amount of chipotle peppers and adobo sauce, and 1 teaspoon of salt. Blend until smooth.
3. Cook the Tinga:
• Heat the vegetable oil in a large skillet over medium heat.
• Pour the blended sauce into the skillet and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors develop.
• Add the shredded chicken to the skillet with the sauce. Stir well to coat the chicken evenly in the sauce.
• Lower the heat and simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust salt if needed.
4. Serve:
• Serve the Chicken Tinga warm, typically over tostadas or in tacos. Top with garnishes like crumbled queso fresco, Mexicancrema, sliced avocado, or shredded lettuce.
